Slow Cooker Corned Beef and Cabbage
This fabulously easy Slow Cooker Corned Beef and Cabbage recipe takes just minutes of work with phenomenal results! Incredibly tender corned beef and flavorful vegetables make for a hearty, delicious dinner any night of the week!
- 3 to 5 pound corned beef brisket with spice packet
- 1 onion cut into quarters
- 2 bay leaves
- 3 cloves garlic crushed
- 2 to 3 large carrots peeled and chopped into 2 inch pieces (or use baby carrots)
- 1 pound creamer potatoes or larger potatoes halved or quartered
- 2 ½ cups low-sodium chicken broth or beef broth
- 1 small green cabbage quartered or half of a larger cabbage cut into wedges
Garlic Herb Butter Topping for Vegetables
- 5 tablespoons salted butter
- 1 to 2 cloves garlic minced
- 2 tablespoons fresh parsley chopped
Spray a 6 to 7 quarter slow cooker with nonstick cooking spray. Carefully remove the corned beef from it's packaging and set spice packet aside (we will be using that later). Pat corned beef dry with paper towels.
Place onion quarters or pieces in the bottom of the slow cooker. Add the corned beef (fat side up) on top of the onions and then sprinkle with the contents of the spice packet (that came with the corned beef).
1 onion, 3 to 5 pound corned beef brisket
Put the bay leaves and crushed garlic on top of the corned beef. Add the potatoes and carrots to the slow cooker placing them around the corned beef.
2 bay leaves, 3 cloves garlic, 2 to 3 large carrots, 1 pound creamer potatoes
Carefully add the chicken (or beef) broth, pouring over the top of the vegetables.
2 ½ cups low-sodium chicken broth
Cook on low for 6 hours.
Add the cabbage wedges to the slow cooker and continue cooking on low for another 2 to 3 hours or until the corned beef is tender.
1 small green cabbage
Gently remove the corned beef from the slow cooker and let rest for 10 to 15 minutes before slicing thinly against the grain.
Prepare the garlic herb butter.
Add the butter, parsley and garlic to a small bowl. Melt in the microwave in 20 second increments on medium power, stirring in between, until the butter is fully melted. Drizzle or brush on the veggies and corned beef if desired.
5 tablespoons salted butter, 1 to 2 cloves garlic, 2 tablespoons fresh parsley
Serve corned beef with cabbage, carrots and potatoes. You can also serve with sour cream, horseradish and/or whole grain mustard on the side.
Refrigerator: Leftover corned beef should be stored in an airtight container in the refrigerator for up to 3 days.
Freezer: Corned beef (and the vegetables without the cabbage) should be cooled and then transferred to a freezer safe, airtight container for up to 2 months. Thaw overnight in the refrigerator and warm tightly covered, with a little extra broth, in the oven or in the microwave.
If you prefer your vegetables to be on the firmer side, consider adding them in about 2 hours into the cooking process.
Calories: 664kcal | Carbohydrates: 28g | Protein: 39g | Fat: 44g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 2912mg | Potassium: 1444mg | Fiber: 6g | Sugar: 7g | Vitamin A: 3953IU | Vitamin C: 136mg | Calcium: 109mg | Iron: 6mg